Carolines With Asparagus And Lemon Recipe

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Carolines with Asparagus and Lemon

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Ingredients

24
asparagus spears
4 oz
crabmeat
1
lemon
1 Tbsp
shallots, chopped
1 Tbsp
heavy cream
2 oz
butter
"just a pinch" of chopped dill
"just a pinch" of salt
"just a pinch" of pepper

Directions Step-By-Step

1
Cook the asparagus and cool in cold water. Reserve.
2
Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shallots. Let simmer until the liquid is completely evaporated.
3
Add the cream and let boil until thick.
4
Whisk in the butter cut into cubes, keeping the pan over the heat.
5
Remove when the butter is melted.
6
Season with salt and pepper, add chopped dill.
7
Reheat the asparagus by pouring boiling water on towel into which the separated asparagus have been placed.
8
If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat.
9
Do not allow to boil.
10
Make a pate a choux.
11
Cut each choux in half.
12
Place some crabmeat in the bottom of each and place 3 asparagus spears on top.
13
Cover with some lemon butter sauce and place the top of the choux on to cover.

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy